Teriyaki Chicken Kabobs

These Grilled Teriyaki Chicken Kabobs are a super easy summertime dinner idea, perfect for serving as an appetizer or main course.

Each piece of tender, juicy marinated chicken is covered in our homemade teriyaki glaze and grilled to perfection.


– Chicken Breasts – Soy Sauce – Brown Sugar – Avocado Oil – Ginger Powder

In a mixing bowl, combine the soy sauce, brown sugar, oil, green onions, ginger, and minced garlic. Whisk until combined.


Remove about ¼ cup of marinade and store in a separate container to brush onto the chicken as it cooks.


In a gallon freezer bag, add the teriyaki marinade and cut the chicken. Seal, shake, and place in the fridge to marinate for 2-24 hours.


Place the wooden skewers in a shallow baking dish and cover with water. Soak for at least 1 hour so the sticks don't burn while the chicken cooks.


Preheat the grill to about 335 degrees. Remove the chicken from the marinade, then thread onto the kabob sticks, being careful to evenly space the chicken so it cooks evenly.


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